Ingredients

2 1/2 cups double cream

4 large eggs

Sea salt and fresh ground black pepper

60g grated tasty cheese

60g goat cheese or feta cheese, cubed

2 large handfuls baby spinach, washed and well dried

1 fresh red chilli, deseeded and finely chopped

140g sun-dried tomatoes, chopped

400g spaghetti, cooked very al dente

1 knob butter

Sage leaves

Directions

1. Preheat your oven to 180 degrees C and beat the double cream with the eggs, salt and pepper in a large bowl. Add the tasty cheese, goat cheese (saving a little), spinach, chilli, tomatoes and cooked spaghetti. Fold everything through together gently.

2. Melt the butter in a frying pan that you can later place in the oven. Pour the egg and spaghetti mix gently into the pan and shake gently to distribute everything evenly. Place in the oven and bake for 30 minutes. It should be golden and crisp on top.

3. Remove from the oven and use the back of a spoon to make even dents around the top of the spaghetti cake. Place a sage leave in the middle of each, top with a cube of goat cheese and drizzle with olive oil. Place back in the oven for 10 minutes.

4. Remove from the oven, cool slightly, then cut into wedges and serve with salad.